Christmas butterflied leg of lamb
Mustard, rosemary and garlic are the perfect match for lamb
Serves
6
Prep Time
10 mins
Cook Time
30 mins
Christmas lunch will be a breeze with this crowd-pleasing centre piece. Prepare the night before and then pop into the oven or BBQ on Christmas day.
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ShareIngredients
1 butterflied Quality Mark lamb leg
1/4 cup honey
2 Tbsp Dijon mustard
1 Tbsp chopped fresh rosemary
1 tsp black pepper
1 tsp finely grated lemon zest
3 garlic cloves
minced1 tsp sea salt
Method
In a small bowl, combine the honey, mustard, rosemary, ground black pepper, lemon zest and garlic.
Mix well and apply to the lamb.
Cover and marinate in the refrigerator overnight.
Before cooking, remove the lamb from the marinade and grind over the salt.
Preheat oven to 190°C.
Place the marinated leg cut side up, on a rack over a roasting tray.
Fan-bake in the oven for 15 minutes.
Turn the lamb over and continue to roast for another 15-20 minutes or until cooked to your liking.
Rest in a warm place, covered, for 10-15 minutes before carving.
Serve with your favourite seasonal vegetables or salad.
Lightly oil a preheated barbecue and grill the butterflied lamb over a low steady heat, turning it several times and basting with any leftover marinade, for 30-35 minutes.
Remove from the heat and rest in a warm place, covered, for 10-15 minutes before carving.
Serve with your favourite seasonal vegetables or salad.
Nutrition Information per Serving (163g)
With over half a women's daily essential zinc, and a third for men, this dish will contribute to healthy hair, nails and vision.
